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BLACK CAT DONUTS
From Chef Reed Hearon, Black Cat Dinner, San Francisco, CA
- 2 cups milk
- 1/8 cup sugar
- 3 1/2 ounces of butter
- Zest of 3 oranges
- 1 vanilla bean, split and scraped
- Pinch of salt
- 1 1/2 cups plus 1 Tablespoon all-purpose flour
- 5 eggs, whisked
Bring the first six ingredients to a boil. Add flour all
at once and cook over medium heat until it becomes a smooth
mass and the bottom of the pan is slightly browned. Transfer
dough to a mixer and beat on low speed with the paddle
attachment. Add eggs slowly until incorporated. Divide
dough into 1/2 ounce balls and fry in oil at 350°F
for 8 minutes.
Garrett Oliver’s Beer
Match:
Stout (Young’s Oatmeal Stout, Sierra Nevada Stout,
Samuel Smith’s Oatmeal Stout, Anderson Valley Barney
Flats Oatmeal Stout, Rogue Shakespeare Stout) |
